Ingredients

Preparation

1

Making the Caramel Syrup:
Simply put 2 tablespoons of white sugar for each mould, and hold the mould over medium heat, allowing the sugar to dissolve. Swirl the mould gently to evenly distribute the caramel to coat the mould. Make sure not to burn the caramel as this would make it bitter. A pale brown color is what you should achieve. Set each aside to cool down.

2

Making the Custard:
In a mixing bowl, combine all the ingredients namely the egg yolks, vanilla extract, white sugar, condense and evaporated milk. Make sure you include as little egg white as possible to the mixture. This will make your flan creamier and bubble-free.

Pour the mixture in the moulds. Fill each up at least just half high as the mould, because the mixture is expected to expand once it's steamed.

5

Cover each mould with an aluminum foil to avoid the moisture from the steam to come in contact with the flan. This will cause it to become watery.

6

Steam cook for around an hour at steady heat. It is essential that you do not change the amount of heat as this might cause uneven cooking.

7

Check every now and then whether the flan is already ready or not, with the use of a fork. Just gently poke the flan with the fork and you will know it's ready if nothing sticks to the fork as you pull it out.

8

Once you achieve this, remove the moulds from the steamer right away and let it cool at room temperature. Avoid overcooking the flan as this will make it hard and dry.

About

Leche Flan, more commonly known as Caramel Flan or Creme Caramel, is a popular dessert in the Philippines. It is also called Filipino Custard, Caramel Custard, among others.

It is a rich and creamy custard dessert with a layer of sweet caramel on top. Although there are only a few ingredients needed to make Leche Flan, it's essential that you follow instructions correctly so as to perfect this recipe!